Easy Cabbage Roll Soup with Beef and Rice

Cabbage Roll Soup

Cabbage roll soup has the ground beef, cabbage, rice, and tomato flavors of cabbage rolls without the rolling. This stovetop version is chunky but brothy, with tender cabbage pieces, carrot rounds, and beef crumbles in a red-orange broth.

Rinsed, uncooked rice goes straight into the pot. Keep the simmer gentle and stir regularly so it cooks without sticking. The rice will continue absorbing broth after cooking, so have extra broth ready if the soup thickens.

Ingredients for Cabbage Roll Soup

Makes 6 generous servings. Prep time: 20 minutes. Cook time: about 35 minutes. Total time: about 55 minutes.

• 1 pound lean ground beef (about 450g)
• 1 tablespoon olive oil, if needed
• 1 medium yellow onion, diced (about 180g)
• 2 medium carrots, thinly sliced into rounds (about 150g)
• 3 garlic cloves, minced
• 1 small head green cabbage, cut into roughly 1-inch irregular pieces (about 6 cups or 600g)
• 6 cups beef broth, plus 1 to 2 cups as needed for thinning
• 1 can (15 ounces) tomato sauce (about 425g)
• 1 can (14.5 ounces) diced tomatoes, with juices (about 410g)
• 3/4 cup uncooked long-grain white rice, rinsed (about 145g)
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 to 2 teaspoons apple cider vinegar or white wine vinegar, as needed to taste
• 2 tablespoons chopped fresh parsley

How to Make Cabbage Roll Soup

1. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it into small-to-medium crumbles, until browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pot.
2. Soften the vegetables: Reduce the heat to medium. If the pot is dry, add the olive oil. Add the onion and carrots and cook for 5 to 6 minutes, until the onion softens and the carrots begin to soften. Stir in the garlic for the last 30 seconds.
3. Build the broth: Add 6 cups beef broth, the tomato sauce, diced tomatoes and their juices, brown sugar, bay leaf, salt, and pepper. Scrape the bottom of the pot to release any browned bits. Bring the broth just to a simmer.
4. Add the cabbage and rice: Stir in the cabbage and rinsed, uncooked rice. Press the cabbage toward the liquid as it wilts, and stir to distribute the rice. Reduce the heat to medium-low and partially cover the pot.
5. Simmer gently: Cook for 25 to 30 minutes at small, steady bubbles, stirring about every 5 minutes and scraping the bottom to prevent the rice from sticking. Start checking at 25 minutes. The rice should have no hard center, the carrots should be fork-tender, and the cabbage should be tender and flexible but still in distinct pieces. If the rice is tender before the cabbage, simmer for another 3 to 5 minutes, adding broth if needed.
6. Season and serve: Remove the bay leaf. Taste the broth and adjust the salt and pepper. If it needs brightness, stir in 1 teaspoon vinegar; taste before adding more. Add warm beef broth if the soup has become too thick. Rest off the heat for 5 minutes, then ladle into wide bowls, distributing the cabbage, beef, carrots, and rice evenly. Finish with a light sprinkle of parsley.

How to Keep the Soup Brothy

Rice absorbs liquid while it cooks and continues to do so as the soup rests. Stop simmering when the rice is tender rather than extending the cooking time unnecessarily. If the soup becomes thicker than you like, stir in warm beef broth a little at a time until it is loose and spoonable.

Why the Cabbage Cut Matters

Roughly 1-inch irregular pieces stay visible as they soften, giving the soup its chunky texture. Fine shreds break down more quickly and can make the bowl feel thicker. A gentle simmer helps the cabbage become tender without losing its shape.

Balancing the Tomato Broth

The brown sugar rounds out the tomatoes without making the soup taste sweet. Tomato products and broths vary, so treat the vinegar as a final adjustment rather than a required amount. Check the salt and pepper first if the broth tastes flat, then add vinegar gradually if it still needs brightness.

Serving and Variations

Serve hot with crusty bread, dinner rolls, or garlic toast for the broth. For a more tomato-forward soup, replace up to 1 cup of the beef broth with tomato juice; taste before adding extra salt or vinegar. Ground turkey or chicken can replace the beef. Use the olive oil if needed when browning lean poultry, and use chicken broth if preferred.

For another hearty soup, try this Classic Chicken Noodle Soup with Egg Noodles.

How to Store and Reheat Cabbage Roll Soup

Cool leftovers promptly and refrigerate in airtight containers for 2 to 3 days. The rice will absorb more broth as the soup chills. Reheat gently over medium-low heat, stirring occasionally, or microwave individual portions in short intervals. Add broth as it warms until the soup is brothy again. If making it a day ahead, add the parsley just before serving.

Freeze cooled individual portions in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator when possible, then reheat gently with additional broth. The rice and cabbage will be softer than when freshly cooked.

Nutrition

Approximate nutrition per serving, based on 6 generous servings and including the tablespoon of olive oil: 350 calories, 22g protein, 11g fat, and 41g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 4g protein, 2g fat, and 7g carbohydrates. Values vary with the beef, broth, tomato products, and amount of extra broth used.